8 oz. spaghetti, broken
1.5 lb. broccoli florets (5 cups)
1 lb. fresh or frozen shrimp in shells, peeled/deveined, with tails intact
1/3 cup creamy peanut butter
1/4 to 1/3 cup soy sauce
3 Tbsp. rice vinegar
2 Tbsp. sesame oil
1 Tbsp. chili oil or 1 Tbsp. cooking oil plus a dash of hot pepper sauce
1 Tbsp. grated gingerroot
3 cloves garlic, minced
4 green onions, chopped
1/3 cup chopped cashews or almonds
Directions:
In a 4 quart pot bring a large amount of water to boiling. Add pasta; cook for 4 minutes. Add broccoli; cook for 2 mins. Add shrimp; cook 2-3 minutes or until shrimp is pink.
Meanwhile, in a bowl, combine peanut butter and soy sauce. Stir in vinegar, sesame oil, chili oil, gingerroot, and garlic. Drain spaghetti mix; return to pan. Add peanut butter mix, green onions and nuts. Toss gently to coat. Turn into serving bowl. Makes 6 servings. Enjoy! -Diana
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